[Variations in fatty acids, tocopherol and other quality parameters of virgin olive oil subjected to refining process].
In the refining process of the oil, this is subjected to extreme conditions, and there is an interest in knowing the comparative variation in the contents of fatty acids, alpha tocopherol and other quality indicating parameters during the refining process carried out under the same conditions as in industry, but in the laboratory. Refined oil is a product which meets the characteristics of the food regulations, but which, due to the decrease in the alpha tocopherol content and in polyunsaturated fatty acids, has decreased some of its excellent nutritional properties. The process with the greatest influence is saponification.
Bonilla Polo
A
A
Laboratorio de Medio Ambiente de la Diputación General de Aragón, España.
Murillo Ramos
J J
JJ
González Bonillo
J
J
Sanz Pérez
B
B
D002498:Centrifugation; D004042:Dietary Fats, Unsaturated / Q000032:analysis*; D005069:Evaluation Studies as Topic; D005224:Fats, Unsaturated / Q000737:chemistry*; D005227:Fatty Acids / Q000032:analysis*; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry*; D014810:Vitamin E / Q000032:analysis*
D004042:Dietary Fats, Unsaturated; D005224:Fats, Unsaturated; D005227:Fatty Acids; D000069463:Olive Oil; D010938:Plant Oils; D014810:Vitamin E
Variaciones de los ácidos grasos, tocoferoles y otros parámetros de calidad de aceite de oliva virgen sometido a procesos de refino.